Blend eggs and yogurt in blender or whisk vigorously in a bowl. Add
remaining ingredients and blend
thoroughly.

Over medium heat, place large non-stick skillet that has been lightly
coated with non-stick spray. Pour batter into skillet until tops are
bubbly (3-5 minutes). Turn and cook until golden brown (2-3 minutes)
Makes 4 large pancakes.

Combine all dry ingredients into a mixing bowl, make a well in the middle
and add the wet ingredients. Stir with a mixing spoon softly until
combined, don't stir just blend. Gently fold in bananas until blended,
then let rest for 7-10 minutes. Fill lightly greased muffin tins 2/3
full. Sprinkle with a cinnamon sugar mix and bake 375 degrees for 10-15
minutes or until done. Place on wire rack to cool.
Makes 13-15 muffins.

Preheat oven to 375 degrees.
Melt the butter in a heavy bottom medium saucepan over low heat. Once
melted, pour into mixing bowl.
In a medium bowl, combine the flour, xanthan gum, salt and baking soda.
Set aside.
Add both of the sugars to the bowl with the melted butter , cream together
on medium speed for one minute. Add the whole egg, egg yolk, milk and
vanilla extract and mix until well combined. Slowly incorporate the
flour mixture until thoroughly combined. Fold in the chocolate chips.

Chill the dough in the refrigerator until firm, approximately 1 hour.
Shape the dough into balls and place on parchment lined cookie sheets.
Bake for 14 minutes. Remove from the oven and cool cookies on pans for 2
minutes. Move the cookies to a wire rack and cool completely. Store
cooled cookies in an air tight container.
Makes 2 dozen cookies.